During the Middle Ages lemons were both rare and expensive in Northern Europe so they were only available to the rich. It wasn't until the mid 16th century that the fruit became available enough that the many northern cooks could experiment with the many uses and the juice, pith and peel could finally be exploited in both sweet and savoury dishes.
Julie Duff of Church Farmhouse Cakes, makes Anna McNamee what has become a firm national favourite - a lemon cake. Cakes: Regional and Traditional by Julie Duff, published by Grub Street, London - ISBN: 1 904943 19 5
Recipe: Lemon Cake
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